Kale Salad with Parmesan Croutons and Spiced Pumpkin Seeds Recipe

Rebecca Wolf, SPACE at Ryder Farm's director of food, tenderizes these coarse greens by tossing them with the citrusy dressing 10 minutes before
serving. The croutons and spiced pumpkin seeds can be prepared up to a week in advance.

Parmesan Croutons Recipe

Preheat oven to 350°F. In a large bowl, toss bread cubes with olive oil until evenly saturated. Sprinkle grated Parmesan over top and toss until bread cubes are thoroughly coated. Spread onto rimmed baking sheet and bake, stirring occasionally, until golden brown and fragrant, about 20 minutes. Allow to cool on pan. Store in an airtight container for up to a week.

Emily Simoness’ team often puts in wholesale orders directly with Ryder Farm’s staff for large meals. When smaller needs arise, they head to the roadside farmstand and plunk cash in the honesty jar before nabbing fresh produce, like the curly kale used here.

2. Remove pan from oven and carefully add seeds to bowl, tossing to evenly coat. Return seeds to same baking sheet and spread out in an even layer. Continue roasting seeds, stirring occasionally, until golden brown and fragrant, about 15 minutes more. Allow to cool completely on pan, breaking up any seeds that clump together. Store in an airtight container for up to a week.